Name: Creamy Tortellini with Spinach and Mushrooms Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion (chopped); 8 ounces cremini mushrooms (sliced); 3 cloves garlic (minced); 1/4 teaspoon Italian seasoning; 1/3 cup chicken broth or dry white wine; 1 cup heavy/whipping cream; 2 (9 ounce) packages refrigerated cheese tortellini; 2 cups (packed) fresh baby spinach; 1/2 cup freshly grated parmesan cheese; Salt & pepper (to taste)

Jump to Recipe

If you’re searching for dinner bliss, look no further than Creamy Tortellini with Spinach and Mushrooms. This dish is a true weeknight hero: a glorious tangle of pillowy cheese tortellini nestled in a velvety, garlic-infused cream sauce, all swirled together with earthy mushrooms and tender spinach. It’s a 30-minute marvel that feels restaurant-special but comes together easily at home, making every bite a celebration of comfort and flavor.

Creamy Tortellini with Spinach and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

Every item in this ingredient line-up plays a big role in building the rich, savory flavor and soul-warming texture of Creamy Tortellini with Spinach and Mushrooms. Nothing fancy here, just honest, kitchen-staple ingredients coming together in the tastiest way. Here’s what you’ll need and why:

Olive oil: Adds depth and helps to sauté your aromatics for a flavorful base.
Butter: Infuses the sauce with a creamy, indulgent richness you can’t skip.
Onion (½ medium, chopped): Sweetens the dish and builds up that crave-worthy flavor foundation.
Cremini mushrooms (8 oz, sliced): Offer a meaty, earthiness and really soak up all those savory flavors.
Garlic (3 cloves, minced): The ultimate aromatic—garlic lifts the whole dish and makes it unmistakably cozy.
Italian seasoning (¼ tsp): A shortcut way to add herbaceous notes so there’s dimension in every bite.
Chicken broth or dry white wine (⅓ cup): Either option deepens the sauce, balancing the richness with acidity.
Heavy/whipping cream (1 cup): Essential for that dreamy, velvety sauce; don’t skimp here!
Refrigerated cheese tortellini (2 × 9 oz packages): Cheesy, plush pasta perfection and so convenient!
Fresh baby spinach (2 cups, packed): Adds a pop of color and a burst of fresh flavor—it wilts down quickly for a perfect finish.
Freshly grated parmesan cheese (½ cup): Melts smoothly into the sauce and adds a salty, nutty savoriness.
Salt & pepper (to taste): For finishing the dish and balancing flavors to your liking.

How to Make Creamy Tortellini with Spinach and Mushrooms

Step 1: Sauté the Onion

Set a deep skillet on medium-high and swirl in the olive oil and butter. As soon as the butter melts, add your chopped onion and let it gently sizzle, stirring occasionally for about 5 minutes. You want the onion soft and fragrant—this will be the savory backbone of your Creamy Tortellini with Spinach and Mushrooms.

Step 2: Prep and Cook the Mushrooms

While the onion cooks, slice up your cremini mushrooms if you haven’t already. Add them to the pan with the garlic and Italian seasoning. Sauté for another 5 minutes, stirring to let the mushrooms brown slightly and soak in all those garlicky, herby flavors. This is when the kitchen starts to smell incredible!

Step 3: Simmer the Sauce and Tortellini

Pour in the chicken broth (or that splash of dry white wine if you’re going for a little extra depth). Add the heavy cream and toss in all of your cheese tortellini right from the fridge. Give everything a good stir, cover the skillet, and reduce the heat to medium. Let it cook and bubble gently for 5 minutes—the sauce will begin to thicken and the tortellini will plump up beautifully.

Step 4: Wilt in the Spinach

Remove the lid and give everything a stir. The sauce should already be creamy and luscious. Add the fresh baby spinach and stir it into the hot pasta, letting it wilt down quickly—just another one or two minutes. If the sauce seems a little thick, don’t be shy about adding a splash more of cream to get the perfect consistency.

Step 5: Finish and Serve

Stir in the parmesan cheese and season generously with salt and pepper to taste. The cheese will melt into the sauce, making it even more irresistibly creamy. Serve Creamy Tortellini with Spinach and Mushrooms immediately while it’s piping hot and at its silkiest best.

How to Serve Creamy Tortellini with Spinach and Mushrooms

Creamy Tortellini with Spinach and Mushrooms Recipe

Garnishes

For that restaurant-style finish, sprinkle extra grated parmesan over each bowl, add a few cracks of black pepper, or scatter some finely chopped fresh basil if you’ve got it. A drizzle of good olive oil or a dusting of chili flakes can also give your Creamy Tortellini with Spinach and Mushrooms a customized flourish.

Side Dishes

This rich, creamy pasta pairs beautifully with a crisp green salad dressed in a bright vinaigrette to balance the creaminess. Add a basket of warm, crusty bread (perfect for mopping up every bit of sauce!) or steam some green beans for a splash of color on the side.

Creative Ways to Present

Serve your Creamy Tortellini with Spinach and Mushrooms in shallow pasta bowls for a cozy, rustic vibe. For a dinner party touch, garnish with edible flowers or microgreens, or serve inside a large, hollowed bread loaf for an edible centerpiece that will wow guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Tortellini with Spinach and Mushrooms in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for a pretty dreamy lunch the next day!

Freezing

Although the sauce is cream-based and can sometimes separate, you can freeze leftovers if needed. Spoon portions into freezer-safe containers and freeze for up to 2 months. To maintain the best texture, let thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of cream or milk to loosen the sauce if it’s gotten too thick. Stir frequently until just heated through. You can also love your leftovers with a quick blitz in the microwave, stirring halfway through.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Just add a minute or two to the simmering time in the sauce, and make sure they’re cooked through and heated before serving. Creamy Tortellini with Spinach and Mushrooms is delicious with either option.

What can I substitute for cremini mushrooms?

If you can’t find creminis, white button mushrooms or even a mix of wild mushrooms work beautifully. The mushroom flavor adds depth, but use what you have.

Can I make this vegetarian?

Simply swap the chicken broth for vegetable broth or more dry wine, and double-check your tortellini filling to keep it truly vegetarian.

What protein can I add for a heartier meal?

Stir in some sliced cooked chicken, crumbled Italian sausage, or even shrimp just before the spinach goes in to boost the protein content while keeping all the creamy goodness of this dish.

How do I keep the sauce from getting too thick?

The sauce thickens as it sits, so if you’re not serving Creamy Tortellini with Spinach and Mushrooms immediately, just add a splash more cream or broth while reheating to bring it back to silky perfection.

Final Thoughts

If you’re ready for a dinner that feels like a big, cozy hug, you can’t go wrong with Creamy Tortellini with Spinach and Mushrooms. Treat yourself and share it with friends or family—one bite, and it might just find a forever spot in your weeknight rotation!

Creamy Tortellini with Spinach and Mushrooms Recipe

★★★★★

5.2 from 18 reviews

Author: lilan
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a creamy and comforting dish with this easy recipe for Creamy Tortellini with Spinach and Mushrooms. Perfect for a quick weeknight dinner or a cozy weekend meal.

Instructions

Add the oil and butter to a deep skillet over medium-high heat. Sauté the onion for 5 minutes. Meanwhile, prep your mushrooms (I like to prep as I go to save time).
Add the mushrooms, garlic, and Italian seasoning to the pan. Continue sautéing for another 5 minutes.
Add the chicken broth, cream, and tortellini to the skillet. Give it a good stir and then cover the pan. Reduce the heat to medium and cook for 5 minutes.
Uncover the pan and stir it. The tortellini will be cooked and the sauce should have reduced/thickened up a bit. Add in the spinach and stir continuously until it’s wilted (about a minute or two).
Stir in the parmesan and season with salt & pepper as needed. Serve immediately.

Notes

You can customize this dish by adding cooked chicken or shrimp for extra protein.
Feel free to adjust the amount of spinach and mushrooms based on your preference.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sauté, Simmer
Cuisine: Italian